Welcome to Spinney Abbey Farm at Wicken, near Ely, home to the Fuller family since 1892. Our farm reared meat comes from traditional slow growing breeds, grass fed English Longhorn cattle and free range Gloucester Old Spots Pigs. Our top quality pork, beef, lamb and venison are retailed at similar prices to those charged at most butchers.
New Spinney Beeswax Wraps available, very small batch made from 2019 Autumn’s beeswax. Large sizes to cut as required.
Lambs, whole or halves are available to order.
Cider vinegar is now available (330ml) using the same apples as our Monk & Disorderly cider. If you want to bring your own bottles, please do, we can fill them.
100% pure beeswax 1oz bars are available for £1.50.
Cider is now available in 500ml bottles for £2.95. Gift packs of three bottles £7.95.
Markets this year: We will be attending the Farmers’ Market at Burwell.
Monk & Disorderly has won Best Cider at Norwich Beer Festival 2013, 2015, 2016 & 2018 and St. Neots 2016. See our Cider page for a full list of where you can obtain a pint or two.
Half pigs: £150
For 2020 all of our heifer calves will have names starting with the letter M. Get you thinking caps on, suggestions welcome.
Our shop is open at the farm every Saturday morning from 9-12, to come outside these times ring Jonny on 07803 132561, there is normally someone about!
Burwell Farmers’ Market – We will be there on the second Saturday of every month, 9-12pm at the Mandeville Hall selling our meat and cider and In Littleport for meat on the first Saturday of every month.
If you would like to order anything for collection from the Farmers’ market please call 07803 132561 by the preceeding Wednesday at the latest.
See our page on Facebook for up to date news and photos.
We sell a wide range of cuts of Spinney Abbey beef, pork, venison and lamb. For the current price list, please click here. If the specific cut you require is not listed, please contact us as we can cut to order.
Meat can be collected from the farm or we can deliver locally.
In 2012 we opened our new Cutting Room and all of our meat is now butchered on site. Pictured above are Jonny Fuller of Spinney Abbey, and Jonny Watkins making our premium quality beef burgers.
“They were the best sausages I have ever eaten”. (MW – Soham)
“The only time my six year old son is quiet throughout a whole meal is when he is tucking in to a Spinney Abbey steak”. (AB – Soham)
“Oh my I think I just died and went to heaven………..cheese and pickle sausages lusharooney!!!!” (EB – Wicken)
“Top drawer” (Head Chef at the Maid’s Head – Wicken)